Picture this: the rich, buttery layers of baklava you adore, now hugging a silky, nutty pistachio cheesecake. It’s the dessert mash-up you never knew you needed! The first time I made this baklava pistachio cheesecake, it was for my husband’s birthday, and let’s just say the silence that fell over the table—broken only by the sound of happy forks—was the best review I could have asked for. It’s that magical combination of comforting familiarity and luxurious surprise that makes this recipe so special. Perfect for a holiday centerpiece or when you just want to treat yourself and your loved ones to something truly spectacular.
Table of Contents
Table of Contents
Why You’ll Love This Baklava Pistachio Cheesecake
This isn’t your average cheesecake, friends. Here’s why it’s about to become your new favorite showstopper:
- A Show-Stopping Dessert: This is the pie you bring when you really want to impress. The gorgeous layers and vibrant pistachios make it almost too beautiful to eat (almost!).
- The Best of Both Worlds: You get the flaky, honey-kissed crunch of baklava and the cool, creamy richness of cheesecake in every single bite.
- Surprisingly Approachable: While it looks fancy, the steps are straightforward. We’ll walk through it together, and I promise, you can absolutely do this!
- Make-Ahead Magic: This dessert actually gets better after chilling, making it the perfect do-ahead dish for stress-free entertaining.
Ingredients for Baklava Pistachio Cheesecake
Let’s gather our ingredients! A quick note: using full-fat cream cheese is key for that lush, non-watery texture we’re after.
For the Baklava Crust:
- 1 (16 oz) package phyllo dough, thawed
- 1 cup unsalted butter, melted
- 1 cup shelled pistachios, finely chopped
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Pistachio Cheesecake Filling:
- 3 (8 oz) blocks full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup shelled pistachios, finely ground
- 3 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (this is the secret flavor boost!)
For the Honey Syrup:
- 1/2 cup honey
- 1/4 cup water
- 1 strip of lemon peel
- 1 cinnamon stick
Baklava pistachio cheesecake recipe
- Total Time: 8 hours 50 minutes
- Yield: 12 servings 1x
Description
Baklava pistachio cheesecake recipe combines 3 epic desserts Learn this simple tech for a musttry flaky phyllo rich cream cheese dessert hack
Ingredients
- 1 package (16 ounces) phyllo dough, thawed
- 1 cup unsalted butter, melted
- 1 cup shelled pistachios, finely chopped
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 blocks (8 ounces each) full-fat cream cheese, softened
- 1 cup granulated sugar
- 1 cup shelled pistachios, finely ground
- 3 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup honey
- 1/4 cup water
- 1 strip of lemon peel
- 1 cinnamon stick
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9-inch springform pan with butter.
- Unroll the thawed phyllo dough and cover it with a damp kitchen towel. Place one sheet into the pan, letting excess hang over the edges. Brush lightly with melted butter. Repeat, layering and buttering 10-12 sheets, staggering them to cover the bottom and sides.
- In a bowl, mix the chopped pistachios, 1/4 cup sugar, and cinnamon. Sprinkle this evenly over the buttered phyllo layers.
- Continue layering and buttering the remaining phyllo sheets over the nut layer. Tuck overhanging edges inwards. Score the top layers lightly in a diamond pattern.
- Bake the crust for 15-20 minutes, until golden and puffed. Remove from oven and set aside. Reduce oven temperature to 325°F (160°C).
- In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth. Beat in the ground pistachios. Add eggs one at a time, mixing on low after each. Mix in sour cream, vanilla, and almond extract until uniform.
- Pour the filling over the pre-baked crust. Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
- Bake at 325°F for 55-65 minutes. The edges should be set but the center should have a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour. Then, remove it and let it cool completely on a wire rack.
- While the cheesecake cools, combine honey, water, lemon peel, and cinnamon stick in a saucepan. Simmer for 5-7 minutes until slightly thickened. Remove from heat, discard lemon and cinnamon, and let cool.
- Once the cheesecake is room temperature, run a knife around the edge. Refrigerate for at least 6 hours, or overnight. Before serving, drizzle with syrup and garnish with extra pistachios.
Notes
A decadent dessert mash-up combining the flaky, honey-kissed layers of baklava with a silky, nutty pistachio cheesecake filling. Perfect for a show-stopping holiday centerpiece or a special treat.
- Prep Time: 45 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 12 servings
- Calories: 580 calories
- Sugar: 30 grams
- Fat: 42 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 12 grams
Step-by-Step Instructions
Don’t be intimidated by the layers—it’s like a fun, edible craft project! Just follow these simple steps.
Preparing the Baklava Crust
- Prep your pan: Preheat your oven to 350°F (175°C). Generously grease a 9-inch springform pan with butter.
- Work with the phyllo: Unroll the thawed phyllo dough and cover it with a damp kitchen towel to keep it from drying out. Place one sheet of phyllo into the bottom of the prepared pan, letting the excess hang over the edges. Brush lightly with melted butter. Repeat this process, layering and buttering about 10-12 sheets, staggering them to cover the entire bottom and sides of the pan.
- Add the nut layer: In a small bowl, mix the chopped pistachios, 1/4 cup sugar, and cinnamon. Sprinkle this nut mixture evenly over the buttered phyllo layers in the pan.
- Top it off: Continue layering and buttering the remaining phyllo sheets over the nut layer. Once all the phyllo is used, tuck any overhanging edges inwards to create a neat border. Use a sharp knife to lightly score the top layers in a diamond or square pattern—this makes it easier to cut after baking.
- First bake: Bake the crust for 15-20 minutes, or until golden and puffed. Remove from the oven and set aside. Reduce the oven temperature to 325°F (160°C).
Making the Cheesecake Filling
- Cream the base: In a large bowl, beat the softened cream cheese and 1 cup of sugar together with an electric mixer until completely smooth and creamy. Scrape down the sides of the bowl as needed.
- Incorporate flavors: Beat in the finely ground pistachios until combined. Then, add the eggs one at a time, mixing on low speed just until the yolk disappears after each addition. Overmixing here can incorporate too much air and cause cracking.
- Finish the batter: Finally, mix in the sour cream, vanilla extract, and almond extract. Keep mixing on low until the batter is uniform. Pour the filling over the pre-baked baklava crust.
Baking and Finishing
- The water bath (it’s worth it!): To prevent cracks and ensure even, gentle cooking, place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
- Bake to perfection: Carefully transfer the water bath setup to the oven and bake at 325°F for 55-65 minutes. The edges should be set, but the center should still have a slight jiggle when you gently shake the pan.
- Cool slowly: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for one hour. This gradual temperature change is another key to a crack-free top. Then, remove it from the oven and water bath and let it cool completely on a wire rack.
- Make the syrup: While the cheesecake cools, combine the honey, water, lemon peel, and cinnamon stick in a small saucepan. Simmer over low heat for 5-7 minutes until slightly thickened. Remove from heat, discard the lemon peel and cinnamon stick, and let it cool.
- Chill and serve: Once the cheesecake is at room temperature, run a thin knife around the edge to loosen it, then refrigerate for at least 6 hours, or preferably overnight. Before serving, drizzle the cooled honey syrup over the top and garnish with extra chopped pistachios.
Equipment You’ll Need
- 9-inch springform pan (absolutely essential for easy removal!)
- Electric hand mixer or stand mixer
- Large roasting pan (for the water bath)
- Pastry brush
- Food processor or blender (for grinding the pistachios)
Tips for the Perfect Baklava Cheesecake
I’ve made this enough times to learn a few tricks that make all the difference. Here’s how to guarantee success.
- Room Temperature is Non-Negotiable: I know it’s tempting to rush, but having your cream cheese, eggs, and sour cream at room temperature is the #1 secret to a smooth, lump-free filling that bakes evenly.
- Keep Phyllo Happy: That damp towel over the phyllo dough is your best friend. Exposed phyllo dries out in a flash and becomes brittle and difficult to work with.
- Don’t Overbake: The cheesecake is done when the edges look set but the center still has a slight wobble, like Jell-O. It will continue to set as it cools.
- Grind Your Own Nuts: For the filling, grinding the pistachios yourself (instead of using pre-ground) gives you the freshest, most vibrant flavor and a beautiful pale green color. Just pulse them in your food processor until they resemble fine sand—be careful not to go too far and make pistachio butter!
How to Serve and Store
Slice this beauty with a sharp knife dipped in hot water for the cleanest cuts. It’s rich and decadent, so small slices are perfectly satisfying. Pair it with a cup of strong Turkish coffee to complement the sweetness, or a simple cup of herbal tea.
Store any leftovers (a rare occurrence in my house!) covered tightly in the refrigerator for up to 5 days. This dessert does not freeze well due to the phyllo crust, which can become soggy upon thawing.
Frequently Asked Questions
Can I use a different type of nut?
Absolutely! While pistachios give it that classic baklava flavor, walnuts are a fantastic and traditional substitute. You could even use a blend of walnuts and almonds for a different flavor profile.
My phyllo dough tore while I was working with it. Is that a problem?
Not at all! Phyllo is delicate, and a few tears are totally normal. Just patch it together with a little melted butter—it’s very forgiving once it’s layered and baked. No one will ever know.
Can I make this recipe ahead of time?
Yes, this is an excellent make-ahead dessert. You can bake and cool it completely, then keep it covered in the fridge for up to two days before serving. I actually think it tastes even better the next day.
Why did my cheesecake crack?
Cheesecake cracks are usually caused by a sudden temperature change or overbaking. Using a water bath and letting the cake cool slowly in the turned-off oven are your best defenses against cracks. But if it does crack, don’t sweat it! The honey syrup and pistachio garnish will cover it up beautifully.
Where can I learn more about working with phyllo dough?
If you’re new to using phyllo, it can seem a bit tricky. For more detailed tips, check out this great guide from The Spruce Eats.
So there you have it—a dessert that’s truly a labor of love, but so incredibly worth it. This baklava pistachio cheesecake is more than just a recipe; it’s a conversation starter, a memory maker, and a surefire way to bring a little extra joy to your table. I can’t wait for you to try it and hear what your family thinks. Happy baking